Pineapple Princesses began as a tribute to Ruby Borrowdale, the home economist behind the 'Golden Circle Tropical Recipe Book' tested in the Golden Circle kitchen and modified and updated in the Pineapple Princesses' test kitchens.
As Ruby said "pineapple is a versatile food" . . .
no fat, high in vitamin C and full of the flavour of Queensland sunshine. The blog continues as more and more pineapple recipes are discovered from around the world.

Heat
the oil in a large saucepan over medium heat, until softened, then
add the ginger and chilli and fry for another 30 seconds, until
fragrant. Stir in the remaining ingredients and bring to the boil,
then reduce the heat and simmer for 30 minutes, or until the
pineapple is soft and the mixture has thickened.

Ladle
the hot relish into warm sterilised jars and seal immediately. Store
in a cool, dark place for up to 12 months. Refrigerate after opening.

“With
the desire to be of service, this book is sent forth on its mission.
Those who have contributed to it have done so gladly, willing to pass
on what they have tried and proved to be acceptable . . . I cannot
but feel that its usefulness will soon win for it a necessary place
in the home of every housewife who desires to deliver dainty dishes
to even the most particular.” Edward M. Biddle, Minister
Cooma-Bombala Circuit

Sprinkle
2 cups sugar on melon and let it stand overnight. Next morning ass
pineapple, juice of lemons and water and let simmer until the melon
is soft; this will take about 2 hours, then add remainder of sugar
and boil quickly until the juice forms a syrup.

The
Cuisine of the South Pacific, Gwen Skinner, photography by Michael
Willison, 1983 New Zealand

Method:
Chop glace fruit and nuts finely. Put chocolate in top of double
saucepan until melted. Remove from heat. Add butter and cream cheese.
Mix well. Put into fridge for several hours to firm up. Roll
teaspoons into balls and toss in coconut.

Monday, 14 December 2015

“These
are, if you want it in English, fingers of pineapple eaten with the fingers.
Simply cut the pineapple from top to bottom 8-12 times to make long sections –
as shown below.

Serve with a candle in the top, and
congratulate yourself on having avoided the messy cutting off of the rind.
Besides, it’s perfectly correct as it is perfectly Hawaiian” Jim Corlett.

Flaming Pineapple

If
you have the patience, you can peel the pineapple, and then cut it into cubes.
Sprinkle on a bit of raw dark brown sugar, or spread on one of the more exotic
honeys, such as cactus or citrus blossom. Grill for a moment until the
pineapple is thoroughly warmed and the sweetener melted in. Remove from heat
and garnish with ‘roses’ made from whipped double cream piped on with a pastry
tube. If your views on alcohol will allow you to use a bit in cooking, pour a
brandy over the cubes, and set on fire at serving time.

We tossed some freshly
picked blueberries on top of the cream and the flavours were wonderful!

For
all the fun, and pure pineapple, merely soak the leaves in brandy, and fire
them. Spectacular in a dark room for a party.

Just to be safe we put our pineapple outside on a rock. Les sliced the top leaves off and dried then in a slow oven before soaking in alcohol. We pegged the leaves back on with a toothpick. It really was spectacular and the pineapple remained totally unharmed and edible! Anne

Into a bowl put evaporated milk, marshmallows and orange
juice. Crush biscuits to fine crumbs and place in bowl with remaining
ingredients, including pineapple and cherries which have been finely chopped.